Easy Mexican Venison Chilli

Easy Mexican Venison Chilli


  • serves 4-6

This chilli works well in tacos or with rice, or quinoa for a change. We use a bright green edamame/soy bean mix (available frozen in most supermarkets) added at the last minute for taste, colour and added protein, but you can add what you have in the cupboard. There’s a tiny bit of dark chocolate added at the end to enrich it – you won’t taste it but it makes all the difference!


500g venison meatballs, grillsteaks or burgers

2-3 sprays rapeseed oil

2 medium onions, chopped

3 garlic cloves, finely chopped

1–2 tablespoons hot chilli powder mix/seasoning*

1 tablespoon dried oregano (optional)

2 tablespoons plain wholewheat flour

150ml red wine (or lager)

300ml beef stock (made with a beef stock cube)

3 tablespoons tomato purée

400g can chopped tomatoes

1 teaspoon sugar

400g frozen edamame (soy) beans (or a similar mix)

25g chocolate (70% cocoa solids) (optional)

salt and freshly ground black pepper (if needed)

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Put the venison into a large bowl and break it up using your hands or a wooden spoon.

Spray the base of a large non-stick saucepan with the oil, heat over a medium heat then add the onions. Cook for 5 minutes to soften, then add the venison, stirring and pressing it against the sides of the pan to break up the lumps. Add the garlic, chilli seasoning and oregano (if using) and fry together for 1–2 minutes. Sprinkle over the flour and stir well.

Add the wine and stock, stirring constantly. Then stir in the tomato puree and once dissolved, add the tomatoes and sugar. Taste and add seasoning if necessary.

Bring up to the boil then reduce the heat to a gentle simmer and place a lid on top sitting on a wooden spoon placed across the pan to keep it slightly open. Leave to simmer gently for about 45 minutes, stirring occasionally and re-covering until the mince is tender and the sauce is thick.

10 minutes before it is finished, stir in the beans to heat them through, and the chocolate, to melt.

Use as you like, to fill tacos, serve with wholegrain rice or quinoa, with guacamole, fresh tomato salsa, soured cream and fresh coriander.
*A seasoning mix of chilli, cumin, coriander and garlic powder (hot or mild)

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